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	Pineapple Pico Chicken by Wendi Taylor The succulent chicken breast and crunchy fresh vegetables bring out the best of this unique blending of Asian and Tex-Mex flavors in a way the whole family is sure to love. Note: You can grill the chicken first (or used leftover grilled chicken pieces) instead of browning in the skillet.	2 votes 1 review 4445 views
	Hearty Chicken Vegetable Soup with Dumplings by Gretchen Wasniewski A quick to make, hearty and healthy dinner for a cold winter night. This recipe begins with a rotisserie chicken and stretches that economical chicken for 2 full meals. The broth is seasoned with vegetable peels and trim that I always save in a plastic bag in my freezer. The core of tomatoes, the tails of parsley, carrot peels, potato…	1 vote 2709 views
	Spicy Chipotle Peanut Chicken Tostadas by Melanie Yunk I love this dish! It's light, low calorie, low sodium, low fat and very easy to make!	2 votes 1 review 6950 views
	Chicken Vegetable Soup with Dumplings by Gretchen Wasniewski This is a soup I make almost every other week. It is the perfect way to use up your chicken bones and your leftover vegetables. Whenever we have a rotisserie chicken or a whole baked chicken I save the bones in the freezer until I'm ready for soup. Add your favorite vegetables and my Grandmother's hearty dumplings and you have a…	1 vote 2401 views